In Episode 71, learn how to grill chicken barbecue that’s flavorful and moist. Email questions to mike@pasturedpoultrytalk.com.

As this episode drops, the United States will be in full-on summer picnic mode with the fourth of July. It’s a perfect place to showcase pasture-raised chicken.  In a bad cook’s grill, however, it’s a great opportunity to for a tough, dry, and poor eating experience.  Mike talks about some of the biggest challenges to eating chicken: bland chicken and grilling.

Mike shares tips for grilling pastured raised chicken using two types of charcoal grills. The first is a typical homeowner style grill, such as a Kamada grill, using direct heat. When grilling chicken barbecue for large groups, Mike uses a commercial chicken grill manufactured from Poultry Man. All the details are in the episode.

Bland flavor is the second biggest problem to grilling chicken. Pasture-raised chicken has an inherent advantage in the flavor department because of the diverse diet, older birds, and sometimes, different breeds of chicken. The flavor of the chicken starts on day one of its life in the brooder based on what the farmer feeds. Find out how you can create flavorful chicken in this episode.

Taste test. Taste is incredibly subjective, and you know this if you’ve ever talked with people who eat. This article from Farm Babe conducted a blind taste test among friends using several brands of chicken, including a pasture-raised variety from Pasturebird. These types of taste tests are great fun, educational, and offer lots of anecdotal discussion. In this episode, Mike breaks down the problem with this taste test. Hint: the winner was seasoned the same as the other participants.

Chicken Basting Sauce

I baste this on my chicken as it grills when I’m cooking on direct heat using my chicken grill from Badger’s Millside Farm.

• 5 cups apple cider vinegar
• 1 cup brown sugar
• 1/2 cup salt (original recipe calls for 1 cup)

Add water to make one one gallon. This will easily handle 40 pounds of chicken.